Venkatachalam Karthikeyan, Charoenphun Narin, Noonim Paramee, Pechwang Jaraslak, Lekjing Somwang
Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang Surat Thani 84000 Thailand
Faculty of Science and Arts, Burapha University Chanthaburi Campus, Khamong, Thamai Chanthaburi 22170 Thailand.
RSC Adv. 2024 Aug 27;14(37):27274-27287. doi: 10.1039/d4ra03059a. eCollection 2024 Aug 22.
The present study examined the comprehensive effects of incorporating pomelo pericarp essential oil (PEO) at varying concentrations (0.5, 1.0, 1.5, and 2.0%) into gelatin-arrowroot tuber flour (GEL-ATF) based edible films and evaluated the influence on various structural properties. ATF was prepared from L. tubers using a carefully controlled method to ensure its quality and suitability as a polysaccharide base in film formulations. The results indicated that adding PEO to the GEL-ATF films decreased , , and color values and increased opacity values, especially at higher PEO concentrations. Furthermore, the appearance of both GEL-ATF and GEL-ATF-PEO films exhibited similar characteristics. Incorporating PEO significantly reduced moisture content and water vapor permeability (WVP), indicating enhanced barrier properties against moisture. Additionally, an increase in PEO concentration resulted in decreased film solubility. A decrease in tensile strength (TS) but an increase in elongation at break (EAB) was observed in the GEL-ATF films with higher PEO concentrations (>1% PEO). Slight variations in thermal degradation patterns with increased PEO addition in GEL-ATF were noticed, while X-ray diffractometry (XRD) and Fourier transform infrared spectroscopy (FTIR) results of the tested films provided insights into structural and chemical modifications, indicating changes in crystallinity and molecular interactions upon increased PEO concentration in the film compositions. The microstructural observations confirmed that PEO incorporation led to smoother film surfaces, suggesting a more uniform matrix, which could enhance the film's barrier and mechanical properties. Furthermore, applying PEO into GLE-ATF films exhibited strong antimicrobial activity against ATCC 11778. Overall, the present study found that the higher PEO (>1%) concentrations significantly influenced the physical and mechanical properties of GEL-ATF-based edible films. This newly developed edible film could be an effective alternative to inedible polymers for sustainable food packaging solutions.
本研究考察了将不同浓度（0.5%、1.0%、1.5%和2.0%）的柚子皮精油（PEO）加入到基于明胶-竹芋粉（GEL-ATF）的可食用薄膜中的综合效果，并评估了其对各种结构性能的影响。采用精心控制的方法从竹芋块茎中制备ATF，以确保其质量和作为薄膜配方中多糖基质的适用性。结果表明，向GEL-ATF薄膜中添加PEO会降低L*、a和b颜色值并增加不透明度值，尤其是在较高PEO浓度下。此外，GEL-ATF和GEL-ATF-PEO薄膜的外观表现出相似的特征。加入PEO显著降低了水分含量和水蒸气透过率（WVP），表明对水分的阻隔性能增强。此外，PEO浓度的增加导致薄膜溶解度降低。在PEO浓度较高（>1% PEO）的GEL-ATF薄膜中观察到拉伸强度（TS）降低但断裂伸长率（EAB）增加。注意到随着GEL-ATF中PEO添加量的增加，热降解模式略有变化，而测试薄膜的X射线衍射（XRD）和傅里叶变换红外光谱（FTIR）结果提供了有关结构和化学改性的见解，表明随着薄膜组合物中PEO浓度的增加，结晶度和分子相互作用发生了变化。微观结构观察证实，加入PEO使薄膜表面更光滑，表明基质更均匀，这可以增强薄膜的阻隔和机械性能。此外，将PEO应用于GLE-ATF薄膜对金黄色葡萄球菌ATCC 11778表现出强大的抗菌活性。总体而言，本研究发现较高的PEO（>1%）浓度显著影响基于GEL-ATF的可食用薄膜的物理和机械性能。这种新开发的可食用薄膜可能是不可食用聚合物的有效替代品，用于可持续的食品包装解决方案。
